Saffron Chicken
Saffron Chicken



  • 8 chicken thighs
  • Zest and juice of 2 lemons
  • 2 tbsp olive oil
  • Small bunch of thyme, leaves picked
  • 4 chopped garlic cloves
  • 100g creme fraiche
  • Small pack of coriander, chopped
  • Pinch of saffron soaked in 1 tbsp hot water
  • 2 tbsp runny honey
  • 50g chopped pistachios
  • Slash each chicken thigh twice and place on a dish. Mix the lemon zest, about 4 tbsp of lemon juice, the olive oil, garlic, and thyme, and pour over the chicken. Cover and chill for an hour. When ready, preheat the oven to 200C, pat the chicken dry, and season well. Heat a large frying pan, and cook the chicken - skin-side down - for 4 mins to brown.
  • Remove the thighs from the pan and place in a roasting tin, skin-side up. Bake for 20 mins. Meanwhile, mix the creme fraiche, coriander, some seasoning and 1 tbsp of lemon juice to make a dip. In another small bowl, mix 1 tbsp of lemon juice, the saffron and soaking water, the honey and the pistachios. Spoon this mixture all over the chicken, and bake for 8 mins more. Serve the chicken thighs with the coriander dip, and enjoy.
35 mins
4 serving

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